Toast the hazelnuts in the oven at 350F/175C for about 10 minutes until lightly golden. Remove the skins (if needed) by rubbing in a clean kitchen towel or between paper towels. Set aside to cool.

Beat together the butter and sugars until light and fluffy. Scrape down the bowl. Add the eggs and the vanilla extract and mix to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking soda and powder, and salt. Slowly add to the butter/sugar mixture while mixing on low just until combined.

Roughly chop the cooled hazelnuts and add to the bowl with the chocolate chips. Reserve some to decorate the top. Mix just until combined.

Use a large (¼ cup) sized scoop to divide out the dough, dot the top with a couple hazelnuts and chocolate chips, and bake!

Bake at 350F (175C) for 13-15 minutes.

Let cool. Transfer a big spoonful of Nutella to a piping bag. Cut off the end to form a small opening and pipe large dots on top. Enjoy!